2 lamb shanks
2 medium onions
6-8 med potatoes
4-6 med carrots
4-6 parsnip
1 small swede
3 leeks
1/2 cup chopped fresh parsley (optional)
2 beef stock cubes
1 saucepan – one which holds at least 3-4 pints


Chop onion finely and place in pan with meat.
Cover completely with cold water.
Boil gently for 1.5 hours, then leave to cool.
Take meat from pan, strip from bone and cut up before returning to pan.
Clean and dice all veg, and add to pan.
Boil for 30 minutes or until potatoes are soft.
Dissolve stock cubes in 1/2pt or more of boiling water and add to pan.
Cut leeks into chunks about 1″ thick and add to pan.
Wash parsley, chop finely and place in pan.
Boil gently for another 10-15 minutes.
Add salt to taste at serving.

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